1. Probiotics and Antimicrobial Peptides: The Creatures’ and Substances’ Future in the Twenty-First Century: An Opinion Letter

   • Michael L. Chikindas

   EditorialNotes 16 May 2014 Pages: 69 - 72

2. Probiotic Potential of Lactobacillus plantarum LD1 Isolated from Batter of Dosa, a South Indian Fermented Food

   • Aabha Gupta
   • Santosh Kumar Tiwari

   OriginalPaper 01 February 2014 Pages: 73 - 81

   

3. In Vitro Antibacterial Mechanism of Action of Crude Garlic (Allium sativum) Clove Extract on Selected Probiotic Bifidobacterium Species as Revealed by SEM, TEM, and SDS-PAGE Analysis

   • J. Booyens
   • M. C. Labuschagne
   • M. S. Thantsha

   OriginalPaper 04 July 2013 Pages: 82 - 87

   

4. Axone, an Ethnic Probiotic Containing Food, Reduces Age of Sexual Maturity and Increases Poultry Production

   • Bhoj Raj Singh
   • R. K. Singh

   BriefCommunication 07 May 2014 Pages: 88 - 94

   

5. Lactobacillus pentosus B231 Isolated from a Portuguese PDO Cheese: Production and Partial Characterization of Its Bacteriocin

   • Joana Guerreiro
   • Vitor Monteiro
   • Paulo Fernandes

   OriginalPaper 17 January 2014 Pages: 95 - 104

   

6. Large-Scale Purification, Characterization, and Spore Outgrowth Inhibitory Effect of Thurincin H, a Bacteriocin Produced by Bacillus thuringiensis SF361

   • Gaoyan Wang
   • David C. Manns
   • Randy W. Worobo

   OriginalPaper 06 May 2014 Pages: 105 - 113

   

7. Functional Characterization of a c-type Lysozyme from Indian Shrimp Fenneropenaeus indicus

   • Viswanathan Karthik
   • Vijayan Kamalakannan
   • Rangarajan Badri Narayanan

   OriginalPaper 25 August 2013 Pages: 114 - 121